When I first heard about overnight oats – basically cold porridge – I wasn’t too sure about the idea. We’re used to hot oatmeal (which you can even make in a rice cooker). I’ll admit, the first couple of times I tried it, I wasn’t so keen.

But after a bit of experimenting, this combination of ingredients and the container make them just beautiful, and they’re one of my favourites now – the boys seem to love them too! If I don’t eat the full jar for breakfast, then I save the rest for a snack or dessert later in the day, as they are very filling. They’re only 1.5 syns for the whole jar too, if you use the oats as your healthy extra B!

Ingredients (single serving)

• • 40g plain porridge oats
  • 450g pot fat-free Greek-style yoghurt with honey (1.5 syns, or free if you use plain)
  • berries (I’ve used raspberries, blackberries, and blueberries, but frozen mixed berries work just as well – in fact, they make the oats more moist from the extra juices)

Method

• Weigh out your oats in a separate bowl (or if you read this post, you will find a top tip for measuring them out!)
• Starting with the yoghurt, layer your ingredients into a jar – I use a 500ml clip lid jar. I usually do 3 layers of yoghurt, oats, then fruit.
• Leave overnight in the fridge for the yoghurt and fruit to soak into the oats and soften them.
• Remove from the fridge when you’re ready to eat, and give it all a good mix.
• Enjoy!